One-Bowl Peanut Butter Blondies

Preheat the oven to 350°F. Line an 8x8 inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a large microwave-safe bowl, melt 1/2 cup unsalted butter. Let it cool slightly so it is warm to the touch but not hot.

To the warm melted butter, add 1 cup peanut butter, 1 cup light brown sugar, and 2 large eggs. Whisk vigorously for 2 full minutes until the mixture is completely smooth and the sugar is mostly dissolved.

Stir in 1 tsp vanilla extract until fully incorporated.

Add 1 cup all-purpose flour and 1/2 tsp baking powder to the bowl. Use a spatula to gently fold the dry ingredients into the wet mixture just until combined and no dry flour pockets remain.

Gently fold 1/2 cup semi-sweet chocolate chips into the thick batter.

Spread the batter evenly into the prepared 8x8 inch baking pan, smoothing the top with your spatula.

Bake at 350°F for 22 to 25 minutes, until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

Remove from the oven and let the blondies cool completely in the pan for 15 minutes before lifting them out using the parchment paper overhang.

Slice the block into 12 equal squares. Serve 3 squares immediately (1 square per serving for Day 1 dessert). Store the remaining 9 squares (3/4 of the batch) in an airtight container at room temperature to reserve for desserts on Days 3, 5, and 7.